Gnocchi Carbonara with Bacon Parmesan (Printable)

Pillowy gnocchi in creamy carbonara with crispy bacon and Parmesan.

# What You'll Need:

→ Gnocchi

01 - 1.1 lb potato gnocchi (store-bought or homemade)

→ Carbonara Sauce

02 - 2 large eggs
03 - 1 large egg yolk
04 - 1 cup freshly grated Parmesan cheese
05 - 1/2 tsp freshly ground black pepper
06 - 1/4 tsp salt

→ Bacon

07 - 5 oz bacon or pancetta, diced

→ Garnish

08 - Extra Parmesan cheese, for serving
09 - Fresh parsley, chopped (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil for cooking the gnocchi.
02 - In a bowl, whisk together the eggs, egg yolk, grated Parmesan, black pepper, and salt until smooth. Set aside.
03 - In a large skillet over medium heat, cook the diced bacon until crispy, about 5–7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
04 - Cook the gnocchi in the boiling water according to package instructions, usually until they float to the surface (2–3 minutes). Reserve 1/2 cup of pasta water, then drain the gnocchi.
05 - Add the drained gnocchi to the skillet with bacon and toss over low heat to coat in the bacon fat.
06 - Remove the skillet from the heat. Quickly pour the egg and Parmesan mixture over the gnocchi, tossing constantly to create a creamy sauce. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency.
07 - Taste and adjust seasoning. Serve immediately, garnished with extra Parmesan and chopped parsley if desired.

# Expert Suggestions:

01 -
  • The crispy bacon and pillowy gnocchi create this incredible texture contrast that keeps every bite interesting
  • It comes together in under 35 minutes but tastes like something from a tiny Italian restaurant tucked away on a cobblestone street
  • The sauce transforms right before your eyes like kitchen magic
02 -
  • Always remove the pan from heat before adding eggs or you will end up with scrambled eggs instead of creamy carbonara
  • Have your pasta water ready before you start tossing because you will need it quickly
  • The sauce continues thickening off heat so stop adding pasta water slightly earlier than you think you should
03 -
  • Have your serving dishes warmed and ready because this dish must be enjoyed immediately
  • Grate your Parmesan fresh from a block because pre grated cheese often has anti caking agents that prevent proper melting
  • If your sauce looks too thick remember it will loosen up slightly as you toss it

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